Black Angus Steakhouse

in 1964, a western rancher named stuart anderson had an idea that cut against the grain of the times. if he could lay out great ranch-style steaks, in a place where anybody and everybody could lean back and enjoy themselves, then maybe they'd come back and try it again. that year, he opened the first black angus steakhouse. at the time, when a steakhouse meant a stuffy place where you spent a week's paycheck, the idea seemed a bit wobbly. but it took, and we've stuck to it. since 1964 black angus has served a lot of great steak to a lot of hungry guests in a comfortable setting that's easy to be at and hard to leave. all of our steaks are black angus beef, aged a minimum of 21 days for maximum tenderness and depth of flavor. we carefully hand-cut them to get to the freshest, tastiest beef. we grill them over an open flame to sear in that under-the-stars, over-the-campfire flavor. just before they come off the fire, we brush them with our own seasoned butter to give them the extra richn